Chef Brandon Muetzel uncovered his passion for cooking while studying Art (and cooking in his spare time) at the University of Iowa. It was through his first restaurant job at One Twenty Six that he realized his love of cooking. While he will always embrace his roots as a native of Iowa, Brandon recognized the importance of local ingredients and decided to move to a location that offered continuous access to the freshest produce and seafood available. So, he relocated to New Orleans in 2002 and joined the Dickie Brennan & Co. family.
Working under the tutelage of Chef Gus Martin opening Bourbon House in 2002, he quickly earned his stripes and fell in love with Creole cuisine. While continuing to work at Bourbon House, Brandon’s enthusiasm to further his knowledge and expertise of New Orleans cuisine led him to accept a part time position under James Bear award-winning chef John Besh at Restaurant August.
After Hurricane Katrina, Brandon transferred to Dickie Brennan’s Palace Café, to help re- open the restaurant and work under Executive Chef Darin Nesbit. In the Fall of 2007, he was promoted to Sous Chef and earned the further respect of his colleagues in 2009 by being named “Best Sous Chef” by City Business Magazine. During his time at Palace
Café, the restaurant has won a medal at NOWFE’s grand tasting every year, including Best in Show 2006. Because of his culinary creativity and leadership abilities, Brandon was promoted to Chef de Cuisine at Palace Café in 2012. In the years ahead, he looks forward to continuing to focus on local ingredients and all of the bounty Louisiana has to offer.
Brandon met his wife, Larissa, while working for a restaurant in Iowa. The couple married in New Orleans in 2003. Brandon has served as a project leader for the Young Leadership Council and continues to volunteer several hundred hours annually through the organization.